NuWave Nutri-Pot 6Q Owner's Manual & Complete Recipe Book

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NuWave Nutri-Pot 6Q Owner's Manual & Complete Recipe Book Manual pdf 50 page image

50RecipesDirections:1. Rub 1 tablespoon olive oil onto roast and coat with salt and pepper.2. Press “sear”, set to 10 minutes, then press “start/stop”.3. Add remaining oil to pressure cooker and brown roast on all sides for about6 minutes total. Once meat is browned, transfer to plate and set aside.4. Add onions, carrots, celery and garlic to Pressure Cooker and sauté for 4 minutes.5. Add rosemary, oregano and sage and stir for 1 minute.6. Add red wine and tomatoes and stir well.7. Add bay leaf and return roast to cooker.8. Close lid and lock.9. Press “meat/stew” set to 55 minutes, then press “start/stop”.10.When done, press the “Pressure Release Button” until all pressure hasbeen released. Carefully remove lid.11. Transfer roast to serving platter and cover with foil to keep warm.12.Add potatoes and close lid and lock.13.Press “time”, and set to 8 minutes.14.Press “start/stop”.15.Once finished, the pressure cooker will automatically go to the “warm”feature and the pressure will release naturally.16.Return roast to pressure cooker and stir until coated with sauce.17.Season with salt and pepper, stir in basil. Serve.Tip: Use beef stock in place of red wine.Pot Roast Serves: 6-8Ingredients:1 (3½-4-pound) boneless chuck roastSalt and freshly ground black pepperto taste2 tablespoon olive oil, divided1 onion, chopped3 carrots, chopped2 ribs celery, chopped3 cloves garlic, minced½ teaspoon dried rosemary1 teaspoon dried oregano1 teaspoon dried sage1 cup red wine1 (28-ounce) can crushed tomatoes1 bay leaf4 large red potatoes, skin on,roughly chopped¼ cup fresh basil, chopped